A chocolate cake that stands up well on its own or can be iced for more flavor. This is a tender and moist chocolate cake that defies odds as it is much healthier than others out there. By using yogurt, your cake stays delicious and melts in your mouth.
Prepare: 10 minutesmins
Bake: 50 minutesmins
Servings: 12people
Ingredients
1cup(150g) flour
4 large(200g) eggs
¾cup(150g) sugar
⅔cup(160mL) fat-free yogurt
⅓cup(80mL) oil
¼cup(20g) cocoa powder
1tsp(5mL) vanilla extract
½tsp(3g) baking soda
½tsp(2.5g) salt
For the Glaze
1cup(125g) powdered sugar
1-2tbs(15-30mL) milk
Instructions
Preheat oven to 350F (180C.)
Grease and flour a 9x5 loaf tin (23x13cm) or line with parchment paper.
Sift together flour, cocoa, baking soda and salt.
In a large bowl, combine eggs, oil, and vanilla. Whisk together, about 30 seconds.
Add in the sugar and whisk until it starts to dissolve, about 1 minute.
Add in yogurt and stir well.
Add dry ingredients and whisk until any lumps disappear.
Pour into pan and bake 45 - 55 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 190F (88C) and 210F (99C.)
Let sit in pan 5 - 10 minutes to let cake rest. Remove from pan and cool on a wire rack, about 1 hour.
For the Glaze
Mix together powdered sugar and milk 1 teaspoon at a time until desired consistency.
Spread over top of cake. Allow to air dry for several minutes before slicing.
Notes
If using self-rising flour, omit baking powder and salt.Yogurt can be substituted for buttermilk or milk.